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Author
Topic: Kitchen mishaps (Read 5002 times)

okay, I didn't cut myself, but I just had an incident in which a bowl of finely chopped spinach went all over the floor...fortunately, it was much easier to deal with that the Chicken-Fried Steak Explosion of 2003...

Tenderized round steak, spiced and milked, dredged in flour and fried in oil about 1.5cm deep in a skillet, much like we fry chicken here in the South, only with shallower oil. Served with white gravy, buttery mashed potatoes, and green of choice. And it's fucking good.

Matty, many restaurants here also offer "Chicken-Fried Chicken," which usually refers to boneless, skinless chicken breast, breaded and fried like we do the steak. It's our alternative to baked or grilled chicken breast, but doesn't need as much cooking oil as chicken one the bone (Ok, everybody just STOP where you're going with that!)

Bloody hell, since I can't shop for one person I try to limit my purchases, now I've forgotten to buy beans! So instead I've mashed up a can of black-eyed peas, mixed in salsa, and it's not too bad! I mixed in my secret ingredient, and it's not bad.

okay, I didn't cut myself, but I just had an incident in which a bowl of finely chopped spinach went all over the floor...fortunately, it was much easier to deal with that the Chicken-Fried Steak Explosion of 2003...

One of my recent 'incidents' was making pea soup (Alton Brown's recipe on FTVN, sans the onions...yuck.) Anyway after cooking, the recipe calls for blending the soup with an immersion blender. It promptly splattered the hot soup everywhere within about a four foot radius...bits of soup on cabinets, blinds, refrigerator, etc. I had to take a Valium.

Now, here's a tip: I don't use milk much, mainly for cooking. So I've had the problem of it turning sour and having to pitch it. In addition to keeping the refrigerator very cold (about 34,) if you put a pinch (like 1/4 tsp.) of baking soda in the milk and shake it around a bit...it will keep it fresh much, much longer.

there is an ostrich "farm" near me...apparently, the meat is very low in saturated fat - but they do look strange, stood there in the field next to the cows...

my (fairly regular) kitchen disaster ususally involves the blender and a forgotten or incorrectly attached lid...the ceiling has had several "re - paintings" with brightly coloured smoothies/soups/sauces...I like to think it adds something to the decor

We had an amusingly gross kitchen mishap not long ago....We needed Mayonayse for for some Slaw dressing so I decided to make some. Being the Wonderfull Partner and Sous chef, my sweetie got all of the ingredients ready for me ( Yes we used Pasteurized eggs so Chill Out already ) So I follow the classic Julia Child recipe (1 whole egg, 2 Yolks, 2 cups oil, lemon juice, pinch mustrrd pwdr, pinch cayenne, salt & Pepper.. in foodprocessor) it all comes together perfectly and I give it a taste. HMMMM somethin aint right. somethin is downright FUNKY. We agreed it tasted, well... Gross. Ive made this a dozen times with perfect results so WTF ? The eggs were new and ok.. the lemon juice was fresh squeezed ...the food processor was clean as a whistle.... Lwood: "Oh No,,, I think I know... this Funky Taste.."BF " What?L:"Where did you get the oil?"BF: "Dont worry, its from the jug of Canola Oil in the Pantry"L: " Shit."BF: " What ?? its the Canola oil we use for everything "L: " The jug on the shelf or the one on the floor?"Silence.....Lwood removes the jug in question from the pantry. the one with 'Waste ' neatly written on the lid. The Used oil from the deep fryer..... as in the fryer we use for things like Onion rings, Shrimp and Calamari, that I dutifully strain through cheesecloth into its own private container untill the next Fry Fest... It looks so nice and clean too.We were nedless to say a tad bit grossed out. And I now mark the Fry oil with a big F...and set up my own Mayo ingredients....

Logged

"Fortunately, I Keep My T Cells Numbered For Just Such An Emergency" -Either Foghorn Leghorn or Johnny Cash

Not that I have ever had a kitchen mishap, but there was one itsy bitsy incident once upon a time.

I was making a big pot of pinto beans. As I'm sure you are all aware, one must always have some beans in the freezer, just in case.

Anyway, I had gotten busy and forgot about them. I began to smell them scorching, so I hurried into the kitchen to check them. What I didn't realize was that the lid I had put on the pot was very tight fitting and the silly thing had sealed itself to the pot.

I jerked the lid off. Well, you can probably guess the rest. It was rather like taking the lid off of a pressure cooker too soon.

The resulting explosion knocked me down and peppered the walls, ceiling, floor and me with pinto beans. I felt like an idiot.

Anyway, the beans, or what was left of them, were quite tasty. Note to self, always leave the lid ajar on a boiling pot.

Chicken Fried Steak is a steak that is cooked similar to fried chicken (thus the name). It would be more appropriately written Chicken-Fried Steak.

Logged

"Love is always patient and kind. It is never jealous. Love is never boastful nor conceited. It is never rude or selfish. It does not take offense and is not resentful. Love takes no pleasure in other people's sins, but delights in the truth. It is always ready to excuse, to trust, to hope, and to endure whatever comes." - 1 Corinthians 13:4-7, adaptation in A Walk To Remember